Recipe by Pjaros
"This is a very tasty way to serve a very healthy grain that is often overlooked. I never use the mushrooms as I don't care for them and often add chopped carrots, red pepper, or grated zucchini."
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1 (8 ounce) package
sliced fresh mushrooms
green bell pepper, chopped
salt and ground black pepper to taste
This was a tasty, different side dish. I used 1 T. oil instead of 3 T. marg, and subbed the green pepper with a red one. That made it a bit sweeter and added a splash of color. I didn't have a Dutch Oven so I just cooked the dish entirely in a pot and it was excellent.
Easy to prepare, delicious the day after, and my picky little sister loved it too. This is a great dump recipe as well, pearl barley is begging for companions in the pot!
I have now made this three weeks in a row. It is absolutely delicious! The grandchildren even take it for their lunches. My daughter-in-law is allergic to peppers so I add more mushrooms. Last evening, just before serving, I stirred in a cup of grape tomatoes, halved. They added lots of color. I can see adding many different chopped vegetables to it...........just a terrific recipe, and so healthy!
This is a very tasty dish and great base casserole if you want to add your own vegetables. I would maybe cut back on the butter a smidge as it seemed abit much. Otherwise, I'll definitely make this again.
I really enjoy this and have made it several times. Like the others have said you can add any veggies you like to change the flavor. I also use vegetable broth instead of chicken broth.
Yummy!! Added a few extra veggies I had on hand and added some avocado wedges on top to make it a complete meatless Monday dinner
This was way better than I thought it would be. I'll definitely make it again!
* Percent Daily Values are based on a 2,000 calorie diet.
Pearl Barley Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 88
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